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Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Somewhat like a falafel, these baked koftas are roughly based on these Spicy Chickpea Kofta that have always been enjoyed by anyone I've served them to. I added paneer this time, along with eggs, and served them smothered in an heavenly cashew tomato sauce. I'll be thinking of more uses for this winning sauce in future.

Serve with rice and a side vegetable dish to complete the culinary experience.

Soak the chickpeas in water overnight. Drain, transfer to a medium pot, cover with water, bring to a boil, cover and reduce the heat to low and simmer until tender - roughly 1 hour. Drain and transfer to a food processor. Process the chickpeas until they resemble coarse crumbs.

Mash the cooked potato together with the paneer. Add to the chickpeas in the food processor, along with the ground coriander, paprika, ground cumin, cayenne, turmeric, asafetida, chilies, egg, coriander leaves and salt. Process until well combined and the mixture resembles a smooth dough. Transfer to a large bowl and refrigerate for 30 minutes.

Stir in the sesame seeds and the whole wheat flour. Rub your hands with some sesame oil and shape into small patties. Transfer to a baking sheet lined with parchment paper. Bake in a preheated 350° oven for 15 - 20 minutes. Remove the koftas from the oven, flip, and brush the tops with a bit of oil. Return to the oven and bake for another 15 - 20 minutes until golden brown.

To make the sauce:

Heat the oil in a large pot over medium heat. When hot, cook the onions, stirring frequently, until they begin to brown. Now add the garlic, ginger, chilies, coriander, cumin, cayenne, and paprika to the pan. Stir and fry for a minute or two.

Next add the tomatoes, cashews and water. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 20 - 30 minutes until you have a thick sauce. Puree the sauce with a hand blender or in a food processor. Add the cream, salt and garam masala and cook over low heat until warmed throughout.

I just made your chickpea koftas a couple of nights ago! I loved the taste of the mixture before baking, but after baking they dried out too much. Maybe I baked them too long? I wish I had had some of that creamy cashew tomato sauce to put on top!

Ashley, they are supposed to be a bit dry, which is why they are so good with chutney and sauces. You could try frying them instead if you prefer, or maybe add an egg or two to the original recipe. You may have baked them a little longer than necessary too. I hope you enjoyed them all the same.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.